I have yet ANOTHER soup post to share with you today. Soup is my favorite winter food. Boston has long, cold, blustery winters. But to me, that just means longer soup season. This Easy Roasted Cauliflower Soup is a smooth and creamy soup that contains no cream whatsoever. And it has a solid dose of protein hidden inside!
How many times can I talk about how much I love soup on this website? The limit does not exist.
Roasting Vegetables for Soup
Roasting vegetables creates a deep and rich flavor profile in this Roasted Cauliflower Soup. It evaporates some of the water the vegetables contain while concentrating their flavors. And the caramelization roasting creates adds incredible depth of flavor. Not only to the vegetables but to the spices we add to the vegetables as they roast.
I chose cauliflower to be the main vegetable in this soup because its in season and because I love cauliflower. Roasted carrots add a touch of sweetness, while the onion adds a ton of flavor. The veggies are coated in olive oil and sprinkled with bright coriander, deep, smoky cumin and plenty of garlic powder. And, these veggies are incredible as is if Roasted Cauliflower Soup isn’t your thing!
Red Lentils for Creaminess
If you are a busy person red lentils belong in your pantry. They are hearty, versatile and only take 15 minutes to cook. Red lentils are full of protein, fiber and so crucial many micro nutrients. And they make great (and fast!) homemade Red Lentil Hummus or Dal.
In this Roasted Cauliflower Soup, red lentils add heartiness, protein and staying power. They also add creaminess because red lentils blend completely smooth. I know it seems weird to say that red lentils add creaminess when they aren’t fatty and rich. Its really the starch that creates a really creamy and velvety mouth feel for this soup.
I love to serve this Easy Roasted Cauliflower soup with plenty of crusty bread slathered with butter for dipping. Or if I’m feeling like putting a little more effort in, its amazing with grilled cheese!
Easy Roasted Cauliflower Soup
- 1 Small Head of Cauliflower, cut into florets about 8 cups of florets
- 2 Medium Carrots, peeled and roughly chopped
- 1 Medium Onion, large dice
- 1 tsp Ground Coriander
- 1/2 tsp Ground Cumin
- 1 tsp Garlic Powder
- Salt and Pepper to Taste
- 3 Tbsp Extra Virgin Olive Oil, Divided
- 1/2 Cup Red Lentils
- 4-5 Cups Vegetable Stock, divided
- Preheat oven to 375* F
- Place cauliflower, carrot and onion onto an unlined sheet pan. Sprinkle coriander and cumin over the veggies, followed by a pinch of salt and plenty of cracked black pepper. Drizzle the veggies with 2 tablespoons of olive oil and toss well to coat everything. Roast in a 375* oven for 45 minutes or until the veggies are soft and beginning to brown.
- Meanwhile, combine lentils and 3 cups of vegetable stock into a 2 quart pot. Bring to a boil, reduce heat to simmer and cook until lentils are completely soft, about 15 minutes.
- Combine roasted veggies and red lentils in your blender with the remaining tablespoon of olive oil and 1 additional cup of vegetable stock. Blend until completely smooth, adding the last remaining cup of vegetable stock if you prefer a runnier soup.
- Return to the pot to warm through and serve.
- Or portion into containers and freeze for up to 1 month.
Let me know how you like this recipe!